Name: Xylitol Pearl Milk Tea Avalanche Cake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 4 egg; 80g Low-gluten flour; 80ML milk; 30g Corn oil; 80g Xylitol; 2g black tea; 2g salt; 10g corn starch; 2 pcs yolk; 100ML cream; Several pearl; 100ML Cream cheese; 30g Sugar; 200ML Light cream; 60ML Fresh milk

Xylitol Pearl Milk Tea Avalanche Cake

1. Cake embryo raw material map

2. Separate the egg yolk, add milk and oil, fully emulsify, scoop the black tea, sift in the low powder, salt and black tea match, stir into a paste

3. Divide the sugar into the egg whites three times and beat until the pots stand upright without falling

4. Cut and mix one-third of the egg white and egg yolk, then pour all the egg yolk into the egg white, chop and mix evenly into the oven, shake out a large bubble. Preheat the oven at 160 degrees, lower level, 20 minutes, 120 degrees for 20 minutes.

5. Add sugar to black tea, pour it into 180ML milk, boil it fully, and sieve

6. Pour into the mixture of egg yolk, cornstarch and low-flour 20ML milk, and cook into a viscous paste.

7. After putting it in the refrigerator and fully refrigerating it, mix it with the whipped 100ml whipped cream and put it in a piping bag. The custard sauce is complete.

8. When the pearls come up, stir twice, cook on medium heat for 15 minutes, turn off the heat and simmer for 15 minutes, place in cold water for 1 minute, remove and set aside

9. After the cake is baked, immediately take it out and shake it out, put it upside down to cool, demould, and dig a round hole in the middle

10. Milk cover: Put butter and milk into a pot and boil until boiling. Add cream cheese. Stir until there is no graininess. Mix with cream, sugar and salt.
Put pearls in the hole first, then squeeze it with full custard sauce, and cover it with milk.